Classic Stuffed Bell Peppers

Ingredients

• 6 large bell peppers (any color), tops cut off and seeded
• 1 lb ground beef (85/15)
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups cooked long-grain white rice
• 1 (15 oz) can tomato sauce, divided
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp chopped fresh parsley, for serving

Instructions

1. 1

   Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the seeded peppers and blanch for 3 minutes to soften — this guarantees tender peppers without a raw crunch. Drain upside down on a clean towel.

2. 2

   Meanwhile, brown the ground beef and onion in a large skillet over medium-high heat, 6–8 minutes, breaking up the meat with a wooden spoon. Drain excess fat, leaving about 1 tablespoon in the pan.

3. 3

   Add the garlic and cook 30 seconds until fragrant. Stir in the cooked rice, drained tomatoes, 1/2 cup of the tomato sauce, Worcestershire, Italian seasoning, salt, and pepper. Simmer 3 minutes so the flavors marry.

4. 4

   Off the heat, stir in 1/2 cup of the shredded cheddar. This binds the filling and adds instant richness.

5. 5

   Spread the remaining tomato sauce across the bottom of a 9×13 baking dish. Stand the blanched peppers upright in the dish and mound the filling into each one, pressing gently.

6. 6

   Cover tightly with foil and bake for 30 minutes so the peppers steam and finish cooking through.

7. 7

   Uncover, top each pepper with the remaining cheddar, and bake 10–15 more minutes until the cheese is melted, bubbly, and lightly golden.

8. 8

   Let the peppers rest 5 minutes before serving — this helps the filling set. Spoon the pan sauce over the top and finish with fresh parsley.